Persian cooking: recipes · Regional specialities & fish

Morgh-e Torsh مرغ ترش

Gilan chicken in a sauce of herbs, walnuts and verjuice or pomegranate, green and tangy.

⏱ 75 min

Ingredients

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  • 200 g chicken pieces
  • ¼ onions
  • 1 garlic cloves
  • ¼ tsp turmeric
  • ½ bunch flat-leaf parsley
  • ¼ bunch fresh coriander
  • ¼ bunch fresh mint
  • 25 g walnuts, finely ground
  • 1 tbsp verjuice (sour grape juice) or lemon juice
  • ½ tbsp pomegranate molasses (rob-e anar)
  • 1 tbsp oil
  • salt (to taste)

Method

  1. Fry the onion and garlic, add the turmeric and chicken and brown.
  2. Chop the herbs very finely and fry with the walnuts in a second pan for 10 minutes.
  3. Add the herb and walnut mixture, verjuice, pomegranate molasses and 400 ml water to the chicken and season with salt.
  4. Simmer for 40 minutes until the chicken is tender. Serve with rice.